U.S. Regions: Midwest

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Transcript of U.S. Regions: Midwest

U.S. REGIONS: MIDWESTIdentify the origins of food of the MidwestExplain how climate, geography, and culture affect the development of Midwest cuisineStates Include:Illinois, Indiana, Iowa, Kansas, Michigan, Minnesota, Missouri, Nebraska, North Dakota, Ohio, Oklahoma, South Dakota, and Wisconsin.Geographic Features: Wide and fertile river valleysLimestone bluffs overlooking rivers and lakesbroad expanses of grasslandsGreat LakesDry and rocky Badlands of the DakotasDeciduous woodlands of the northern Midwest and southern MissouriSandhills of NebraskaNative Foods:Wild rice, really an aquatic grass, not a true rice, is the only grain native to North America, and it was a staple food of the Sioux and Chippewa tribes. Wild rice grows in the lakes and rivers of Minnesota, upper Michigan, northern Wisconsin.Corn, potatoes, and wheat are grownCattle and poultry are raised in abundance. Supply not only the Midwest, but also the rest of the United States and abroad. These natural resources contribute to the United States being among the world's leading exporters of wheat and corn.Cultural Traditions: STATE FAIRSDuring the 1850s, when the region was predominately agricultural, state fairs were established throughout the Midwest. The first was the Ohio State Fair, held in Cincinnati in 1850.

Concessions offer unique state fair foodPork chop dinners in IowaBarbecued rib dinners in MissouriFried chicken dinners in OhioIndian tacos in Nebraska,Anything you want on a stick, including cheese, bamboo beef, smoked turkey legs, roasted corn, and corn dogs"Breadbasket of America"Rich soil, good climate, advanced farmingOne of the world's most agriculturally productive regionsRecognized for dairy productsMidwestern CookingAs a whole, hearty and uncomplicatedMild seasoningsWheat and honey buns, kolaches (fruit-filled sweet yeast dough pastries), traditional breads of all kinds, steaks, hamburgers, Polish sausage, bratwurst, corn on the cob and pot roast. Heavy dairy componentCultural Traditions: PotluckName derived from the tradition of hospitality in which a prepared meal would be shared with an unexpected guest. Since the cook did not know the guest was coming, the guest would have to take "the luck of the pot"Culinary Influences from:PolandGermanyRussiaSwedenCultural Traditions: Deep Frying!Friday Fish FryDeep Fried Cheese (cheese curds)ONE country with a WORLD of differences...http://spark-1590165977.us-west-2.elb.amazonaws.com/jkatz/SurveyMaps/Reach out to your personal learning network on Twitter, Google+, or Facebook and ask people to share a picture of a "traditional meal" or "traditional ingredient" from their region.

You might be surprised what you find out about other parts of our country.